Ingredients
- * 2T refined coconut oil
* 1 medium yellow onion, diced
* 3 cloves garlic, minced
* 2T minced fresh ginger
* 2T mild curry powder
* 1t salt
* several pinches of freshly ground black pepper
* 1/2t anise seeds (or crushed fennel seeds)
* 1/4t garam masala
* 1/2t ground cumin
* 1/4t cayenne (or more/less)
* 1 24oz can whole tomatoes
* 2 15oz cans chickpeas, rinsed and drained (3 cups)
* 8oz kale, chopped (or chard/collards…or 2x spinach)
* 1 14oz can regular or light coconut milk
* 2T fresh lime juice
- For serving
* cooked basmati rice * mango chutney * fresh cilantro
Directions
Preheat a 4qt pot over medium heat and add the coconut oil. Sauté the onion in the oil for 5-7 minutes, until lightly browned.Add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the curry powder, salt, pepper, anise seeds, garam masala, cumin, and cayenne and toss to coat the onions, letting the spices toast a bit (for a minute or so).
Add the tomato juice from the can, scraping the bottom of the pan to deglaze. Simply hold the tomatoes and let the juice strain from your fingers. Now add the tomatoes from the can, squishing them with your fingers as you put them in the pot, to mash them up. Add the chickpeas and mix well.
Cover the pan and bring the heat up a bit. Let simmer for about 10 minutes, stirring occasionally. Add the kale and stir until wilted, then let simmer or 5 more minutes, uncovered, to cook it down even further.
Add the coconut milk and heat through. Add the lime juice, then taste for seasoning. It tastes best if you let it sit for 10 minuets or so.